Indian Fish and Chips

Name: Indian Fish and Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: Mowgli Chutney, to serve; ⅛ tsp chilli powder; 4 white fish fillets, such as cod or haddock; 1 tsp baking powder; lemon wedges, to serve; 120 g/4 oz/1 cup gram/chickpea flour, plus extra to sprinkle; ½ tsp salt; 1 tbsp sea salt; 4 large Maris Piper potatoes, peeled and sliced into chunky chips; 1 tbsp plus ½ tsp ground turmeric

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
35 min

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

This is an awesome adaptation of a British classic. Indian chips have a typically deep golden, come-hither look. The batter is a gluten-free gram batter and, remember, it is heavier and slightly softer than a Western batter, so don’t expect the brusque bite.

Ingredients

4 large Maris Piper potatoes, peeled and sliced into chunky chips
1 tbsp plus ½ tsp ground turmeric

Asia
India
Fish course
Pescatarian

Method

Bring a large saucepan of salted water up to the boil, reduce the heat to low and completely submerge your chips, simmering for 8–10 minutes until they start to soften around the edges but are still firm. Drain in a colander and sprinkle over the tablespoon of ground turmeric and the salt. Give the potatoes a good shake to make sure they are covered in the turmeric.